June 20, 2010

Avocado “Eggs”
serves 2 ~ $1.74 per serving

2 avocados ~ ($1.49)
2 tablespoons agave ($.20)
salt and pepper
2 medium zucchini, thinly sliced ($1.29)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
1 tablespoon balsamic vinegar ($.10)
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

This breakfast recipe is a repost. It’s one of my favorite things to have, any time of day.

The “bacon” has to be started the day before. Peel and thinly slice the zucchini. Whisk together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and red pepper flakes. Put the zucchini strips in a container or plastic bag and pour the marinade over, coating all the strips. Let marinate for about 2 hours and then arrange the strips on a teflex dehydrator sheet. Dehydrate for 2 hours then flip. Allow to dehydrate for several hours or overnight.
Making the “eggs” part of this is so simple. Slice an avocado and arrange on a plate. Fill the holes with a small dollop of agave. Salt and pepper to taste.
calories: 599
fat: 43 gr
carbs: 41 gr
protein: 6 gr
Hummus Pizza
serves 4 ~ $1.80 per serving

1 cup ground flax seeds ($.50)
1/2 cup whole flax seeds ($.30)
1 cup water
6 carrots ($1.20)
1 red bell pepper ($.59)
1 medium onion ($.05)
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
2 zucchini, peeled and chopped ($1.29)
2 tablespoons tahini ($.20)
1 tablespoon olive oil ($.10)
1/2 onion, chopped
1 teaspoon cumin
1 clove garlic
1/2 teaspoon salt
1 tomato, sliced ($2.00)
1 onion, thinly sliced ($.05)
4 oz mushrooms, marinated and dehydrated (optional) ($1.10)
This doesn’t taste like traditional pizza, and it’s also not quite like a tostada … but I’ve called it pizza because that’s what it looks like.
The crust can be started the evening before and left in the dehydrator to get crispy. Start by soaking the ground and whole flax seeds in the one cup water. They will get gelatinous and this is what helps hold the crust together. 
While the flax is soaking, in  food processor fitted with an “S” blade, process the remaining crust ingredients until smooth. Stir into the soaked flax. Spread thinly on teflex or plastic covered dehydrator trays.
Let dehydrate for a couple hours, then score into desired shapes and flip. Peel the sheet off the back of the crust and let it finish drying on the screen.
To make the hummus, simply process all the ingredients in the food processor with the “S” blade until very smooth.
Assemble the pizzas by breaking the crusts long the score lines, spreading on a layer of hummus, and adding the toppings.
calories: 351
fat: 25 gr
carbs: 23 gr
protein: 12 gr
Mushroom Alfredo
serves 2 ~ $2.25 per serving
8 oz mushrooms ($2.20)
1 medium onion, quartered and sliced ($.10)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
2 tablespoons balsamic vinegar ($.20)
1 clove garlic
1/2 teaspoon salt
1/2 cup walnuts ($.50)
2 zucchini, sliced into noodles ($1.29)
This really satisfied a desire for something heavier and substantial.
Put the mushrooms and onions in a bowl or lidded tub. Whisk together the olive oil, agave, balsamic vinegar, and salt. Pour over the mushrooms and onions. Let sit for about an hour. Pour onto a lined dehydrator tray and dehydrate for about an hour or so. It’s not intended to dry, just to intensify the flavor and color a bit.
When the mushrooms and onions are dehydrated, take half of them and put in a blender with the walnuts and about 3/4 cups water. I use a bullet type blender for this because it’s such a small amount. Puree until very smooth, which may take a few minutes.
Noodle the zucchini and top with the sauce and the mushrooms that were set aside. Salt and pepper to taste.
calories: 361
fat: 26 gr
carbs: 25 gr
protein: 12 gr
Banana Mango Ice Cream
serves 2 ~ $.97 per serving
3 ripe bananas, sliced and frozen ($.45)
1 cup frozen mango chunks ($1.49)
pinch salt
pea blossoms or other edible flowers (optional)
I never get tired of making the banana ice creams. It’s one of those rare things that seem too good to be true, but isn’t. And even with making this so often, I’ve never had the exact same recipe twice.
I used a couple pea blossoms and vines as a garnish (only use blossoms from edible pea vines, the fragrant sweet pea blossoms are poisonous). It was almost too pretty to eat … almost.
In a food processor with an “S” blade, process all ingredients until smooth and like soft serve ice cream. It can take just a bit of scraping and adjusting to get it to process completely. Add just a tiny bit of water if needed to help blend. Serve with an edible flower garnish if desired.
calories: 225
fat: 1 gr
carbs: 53 gr
protein: 3 gr
Total cost for the day: $6.76
total calories:  1,536
total fat: 95 gr
total carb: 142 gr
total protein: 33 gr

Question of the week …

How and/or when did you discover raw foods? 

22 Responses

  1. RawMama says:

    Wow! What lovely meals you had! I love to just cut an avocado open, salt it a bit and eat it right out of the shell. I have never thought of putting agave on it. You have me intrigued. I love banana "ice cream" too. It is insanely good. Thanks for such nice pictures. Oh, and to answer your question, my process was quite long. Perhaps I will write a post about it, but basically I got tired of hearing about everyone getting sick and decided that I didn't want to be like that. I went raw overnight.

  2. Pam says:

    Omg..that pizza! me wants some now…he he! Love your menu card…enjoy!

  3. Nelly says:

    omg yum!!!

    pizza and alfredo!!!!

    thank you for the recipes!


  4. Lauren says:

    I love having avocado for breakfast, like eggs, but better! 🙂 Pizza and ice cream look delicious!

    I found raw foods when I was diagnosed with crohn's 5 years ago and read a book by Paul Nison!

  5. Yummy!!!!!!!!
    I gave you kudos on my blog yesterday!! 🙂

    Also, do you have any ideas of a sub for flax in cracker, wrap or pizza crust recipes?? It really bugs my stomach, and I've tried all the kinds!!

    I hope you are writing a book soon, this stuff is brilliant!

  6. I have not made zucchini bacon this year. Thanks so much for posting this wonderful reminder.

    Your pizza looks divine! Thanks for sharing.

    Raw is something that I do more of in the summer when it is hot. But the concept was introduced to me reading Joel Fuhrman's books. The more I read about nutrition the more raw food I seem to add to our diet. 😉


  7. Anonymous says:

    Does anyone have any suggestions for making the creamy alfredo sauce if you don't have a powerful bullet blender? Mine wouldn't be able to handle this without getting crazy hot.

    I have a new blendtec but I still don't have the hang of it for making small amounts of cream sauces like this.

    Anyone have any tips?

  8. Jessica, in a lot of cases, buckwheat can be used instead of flax … with a little olive oil to keep it from sticking.

  9. Anon, when blending nuts or anything else with lots of fat, it will heat up. Just let it sit and cool off for a minute.

    As far as the bullet type blender, I kind of made my own using canning jars and my blade assembly on my regular blender. I love it. I can use the size jar for the exact amount that I need.

  10. kelli says:

    mmm! the avo eggs are brilliant, and i love how you decorated your ice cream with pea blossoms and vines.=)

    carmella from the sunny raw kitchen opened my eyes to the beauty and deliciousness of raw foods. i was into making animal-friendly desserts and an organic market wanted to sell my treats – but wanted them to be gluten-free as well as vegan.

    gluten-free baking just did not interest me. after some googling i came to carmi's page. i was intrigued but intimidated by the ingredients (like irish moss). well, a few weeks later she was in my very own kitchen showing me the ropes! i've been pretty high raw ever since.=) (this was october)

    how about you, lisa?

  11. Kelli, wow, you had an expert in your kitchen? Nice! What a way to get started!

    I ran across The Garden Diet site online, in 2003 … so it's been quite a while. That was almost the only site online at the time … there were very few recipes, etc. My first raw meal was a potato and some cabbage, because that's what I had on hand. I've been low, high, and "100%" raw at different times since then … and am happily high raw now.

  12. Jacqueline says:

    i just came accross your blog last night. i have a spiral vegetable slicer and i like to make zuchini "pasta" with it. thanks so much for this alfedo recipe i just whipped it up and cant wait for dinner!!! (i wonder what my husband will say) i made your blueberry ice cream today it was amazing! thx
    i am definatly not raw, i try to be health consious. i love to cook and try new healthy recipes. i just might be on my way to raw 🙂
    have a great day!

  13. Anonymous says:

    love what you're doing here! I adore the banana ice creams too.. sooo good!

  14. the pizza…oh that looks great lisa!

    i got into raw foods when i realized that my food allergies were better when i ate raw and all vegan of course. It's been a journey of 5 yrs, but have been veggie my whole life, just raw vegan the last 5 or so 🙂

  15. Julia says:

    That pizza sounds so good!

    I got interested in raw foods maybe 8 months ago or so from reading reading blogs that I happened across. I'm still not very far along and really it's because I haven't just sat down with recipes and actually tried them out. I'd really like to be high raw but am, well, kind of lazy, and to me it takes more effort to make good raw foods. I know that's totally silly since I come here and read your recipes. So I officially saying that I'm going to stop being lazy and start uncooking! And the first thing I'm going to do is get your ebook because your recipes just always sound so good! Oh man, now that I put it in writing I'm really going to have to do it! 😉

  16. R. Ramesh says:

    thanks ya 4 passing by. best wishes always:)

  17. Antony says:

    A stunning menu – I'm drooling 🙂

  18. wyllow says:

    The avocado "eggs" were soooo yummy! Was too lazy to dehyrdate the zucchini 🙂 Discovered raw foods when I found the Veganlicious blog.. and shortly thereafter discovered your blog. The simple tasty recipes on both blogs are so inspiring and delicious. I'm probably eating around 75% raw (huge improvement from even six months ago)

  19. Janice says:

    I love dehydrated zucchini, never thought of having it for breakfast until I saw your recipe.

    As for how I discovered raw food. It was a few months after I came down with a gluten allergy. I wasn't sure how to bake anymore. I stumbled upon a raw vegan strawberry pie recipe, made it and have been won over since!

  20. Anonymous says:

    This all looks so yummy!

    I'm not raw or even vegan, but I really love raw food, and tend to eat a lot of it. A vegan friend of mine laughs that I eat more veggies than she does. Lol, I guess because I'm a volumetics whore.

    I love that your recipes are fairly small in servings, and so economical. I'm a college student, so that's important to me!

  21. Anonymous says:

    I've tried the mushroom alfredo and WOW!!!! Great recipe!!!